Herby parsnip champ
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Serves 4Rosie Lovell's champ makes for a fresh alternative to mash
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 129
- protein
- 3.1g
- carbs
- 16.8g
- fat
- 6g
- saturates
- 2.8g
- fibre
- 6.2g
- sugar
- -
- salt
- 0.71g
Ingredients
- 600g parsnips
- 4 spring onions
- a large bunch of curly parsley
- 6 stems fresh thyme
- a knob of butter
- 50ml single cream
- freshly ground pepper
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Method
- Peel the parsnips and cut each into 5 hunks. Put in a large pan, totally covered with salted water and bring to the boil. Put a lid on top, reduce the heat to medium and simmer for 20 minutes, then drain. They should be tender enough to slip off a small sharp knife.
- Meanwhile finely chop the spring onions and parsley. Strip the thyme leaves from the stems and set all of these aside.
- Return the parsnips to the pot with the butter, cream and seasoning. Vigorously mash and then use a hand-held beater to make them really fluffy. Finally, fold in the greens and season to serve.
Recipe from olive magazine, February 2010
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